Description
This Easy Butternut Squash Casserole is a comforting and healthy side dish perfect for any meal. Combining tender butternut squash and cauliflower with savory cheeses and a creamy celery soup base, it delivers a deliciously cheesy and flavorful bake. Ready in just 40 minutes, it’s a great way to incorporate more vegetables into your diet with minimal effort.
Ingredients
Scale
Vegetables
- 2 cups cauliflower florets
- 2 cups butternut squash, peeled and cubed
- 1/2 cup diced red onions
Cheese & Dairy
- 1 cup parmesan cheese, grated
- Aged cheddar cheese, shredded (about 1 cup)
Other Ingredients
- 1 tsp sea salt
- 1 tsp black pepper
- 1 can (10.5 oz) condensed celery soup
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Vegetables: In a large mixing bowl, combine the cauliflower florets, butternut squash cubes, and diced red onions.
- Mix Ingredients: Add the can of condensed celery soup, sea salt, black pepper, and parmesan cheese to the vegetables. Stir well to evenly coat all the pieces.
- Transfer to Casserole Dish: Lightly grease a medium-sized casserole dish and pour the vegetable mixture into it, spreading evenly.
- Add Cheddar Topping: Sprinkle a generous amount of shredded aged cheddar cheese evenly over the top to create a flavorful crust.
- Bake: Place the casserole dish in the preheated oven and bake for 30 minutes or until the vegetables are tender and the cheese is melted and golden brown.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy as a hearty side dish or a vegetarian main course.
Notes
- You can substitute celery soup with cream of mushroom or cream of chicken soup if preferred.
- For a crispier topping, broil the casserole for the last 2-3 minutes of baking—watch carefully to avoid burning.
- This casserole can be prepared in advance and refrigerated for up to 24 hours before baking.
- To make it gluten-free, ensure the condensed soup used is gluten-free.
